Baked Acorn Squash with Blueberry Walnut Filling

Hearty and deliciously unique baked acorn squash with blueberry walnut filling is a perfect side dish and pairs with crispy baked Sonora Tortillas for dipping and dolloping.
https://www.tasteofhome.com/recipes/baked-acorn-squash-with-blueberry-walnut-filling/

2 Medium acorn squash

2 tbsp butter, softened

½ tsp salt

¼ tsp pepper

1 medium apple, chopped

1 tbsp lime juice

1 cup fresh blueberries

½ cup chopped walnuts

¼ tsp ground nutmeg

¼ cup maple syrup

Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper.

For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

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Baked Acorn Squash with Blueberry Walnut Filling